Any Home Bakers Here?

[fuzzi]

This happened to me before. Result/reason was with over proofing on second rise. Was same yeast that I always used. Learned how to avoid, and allow some for oven spring.

I use the volume method as a general guide to the recipe. I always judge my dough by the way it looks. Often times, I did not add all the suggested flour amount. Then again, often, I needed to add additional.
The main reason was the type of flour used. Many recipes are based on All-Purpose flour. That is around 500 units. (Europeans use this grading very often)
I have used 390 flour,, for cakes. And bread flours are in the 600+ range. Wholegrain is at the highest level.
So if you are using a mixture of flour, as I sometimes do. (especially when baking breads like Whole-wheat, or Rye) With experience, you can judge the looks of your dough the desired hydration.

Yep, the rise was over the bread pan rim.

 

[NorthernHomestead]

I made the Sally's Addiction angel food cake today that calls for a dozen egg whites (I've made it a few times before - it's always good). The yolks are in the fridge and this weekend they'll be used in a "Vintage Gold Cake" https://cookingwithcarlee.com/vintage-gold-cake-brunchweek/#wprm-recipe-container-11404

BUT - I'm adding poppy seeds and lemon extract to the batter. I think it will turn out like a rich lemon poppy seed pound cake. I'm very hopeful for this one.

 

[cavemanrich]

What does this mean?

Here is an explanation how in Europe VS US flour is compared by type.

Copy, and paste...............

German Flour: Mineral Content
German flours are categorized by their mineral content, which reflects the residue left after processing. Here are the common types:

• Type 405: The finest and lightest flour, similar to American cake flour. Ideal for pastries and fine cakes.
• Type 550: Comparable to all-purpose flour, suitable for a wide range of baking needs, including bread and pastries.
• Type 812: Falls between all-purpose and whole wheat flour, good for heartier bread.
• Type 1050: Similar to American whole wheat flour, used for dense and flavorful bread.
• Type 1600: Contains more bran and germ, used for rustic and whole grain bread.

Higher numbers indicate higher mineral content and a greater proportion of whole grain.

American Flour: Protein Content
American flours are classified by protein content, which determines their use in different types of baking:

• Cake Flour: Low protein, fine texture, perfect for light and airy cakes.
• Pastry Flour: Slightly higher protein than cake flour, ideal for tender pastries and pie crusts.
• All-Purpose Flour: Medium protein, versatile for various recipes from cookies to bread.
• Bread Flour: High protein, provides strong gluten structure, best for yeast bread.
• Whole Wheat Flour: Contains the entire wheat kernel, higher protein and fiber, used for dense and nutritious bread.

This system helps bakers select the right flour based on the desired texture and structure of their baked goods.

Different producers grade their flour according to their own ways. But GENERALLY, the lower the number, the more fine flour for cakes.
Higher numbers and more suitable for breads.
Below is a 1000 gram bag I purchase when I make fine cakes.
States as 390 TYP. Or as how I call it Type, or units.
Note that this one is not included in above chart.

 

[NorthernHomestead]

I see type 00 on Amazon but I've yet to see anything suitable for a genuine hardy European bread (which I've heard is remarkable).